Servings: 1 loaf

200 g dates chopped and soaked in hot water for 10 minutes or better overnight 200 g dates chopped and soaked in hot water for 10 minutes or better overnight
250 g all purpose flour 250 g all purpose flour
50 g sugar 50 g sugar
vanilla extrakt vanilla extrakt
1/2 tsp cinnamon ½ tsp cinnamon
salt salt
300 ml Oat milk 300 ml Oat milk
40 g vegan buter melted 40 g vegan buter melted
1 tbsp baking powder 1 tbsp baking powder
1 tbsp baking soda 1 tbsp baking soda
1 tsp apple cider vinegar 1 tsp apple cider vinegar
45 g walnuts chopped (optional) 45 g walnuts chopped (optional)
OR OR
45g pecan pieces (optional) 45g pecan pieces (optional)
25 g pistachio chopped 25 g pistachio chopped
topping: subheading: topping:
25 g almonds chopped 25 g almonds chopped

Preheat the oven to 180 °C.
In a big mixing bowl, whisk flour, sugar, baking powder, baking soda and salt.
Pour milk and butter into the flour mixture. Stir until combined.
Add dates, pistachios and walnuts into the batter. Stir well. At least stir vinegar.
Pour batter to the loaf pan. Topped with chopped almonds. Bake for 45 minutes until golden. Allow to cool in the loaf pan, about 20 to 30 miuntes. Then leave turn out and let to cool on a wire rack completely.
Serve with nut butter, jam or enjoy your bread pur!

You can also use light spelt flour:  You can also use light spelt flour:
If you like you can add 2 free range hens brown eggs, but its not necessary. (We have happy hens for happy eggs).  If you like you can add 2 free range hens brown eggs, but its not necessary. (We have happy hens for happy eggs).